Moist Lemon Yogurt Cake
This easy and gluten-free Moist Lemon Yogurt Cake is perfect for fall, featuring a tangy lemon flavor and moist texture created by yogurt.
Ingredients
Wet Ingredients
- 1 cup plain yogurt (Greek or regular) Use fresh for best flavor
- 3 large eggs Room temperature for better mixing
- 1 cup honey or maple syrup Adjust for desired sweetness
- ½ cup vegetable oil
- Zest of 2 medium lemons Fresh zest enhances flavor
- ½ cup fresh lemon juice About 2 lemons
Dry Ingredients
- 2 cups almond flour or gluten-free flour blend Ensure certified gluten-free if necessary
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Topping
- to taste powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a loaf pan with oil and line it with parchment paper.
- In a mixing bowl, whisk together the yogurt, eggs, honey (or maple syrup), and vegetable oil until well combined and smooth.
- Fold in the lemon zest and lemon juice, ensuring even distribution.
- In another bowl, mix the almond flour, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture. Mix just until combined; lumps are okay!
- Pour the batter into your prepared cake pan and smooth the top slightly.
Baking
- Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar if desired, slice, and enjoy!
Notes
Use fresh ingredients for the best flavor. Avoid over-mixing to keep the cake light and airy. If using a different sweetener, adjust amounts accordingly.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 100mgFiber: 2gSugar: 10g
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